Baked spaghetti with ricotta cheese that is easy to make. Made in 45 minutes this casserole uses cooked spaghetti blended with eggs and spices, topped with ricotta cheese, spaghetti sauce, and cheese then baked into a kid-friendly dinner. Gluten-free.
This casserole is about to be your favorite meatless recipe.
Whether spaghetti is your comfort food or your family’s favorite meal, this dish is a must-try recipe. The best part is you are able to customize this recipe as much or as little as you wish. This recipe is delicious on its own but check out the all the different ways to spice up this dish as you read along.
How to Make
Equipment
- 9×13 baking pan
- medium-sized bowl
- spatula
- measuring spoons
- measuring cups
Ingredients
- 10 ounces gluten-free spaghetti noodles, cooked per box instructions
- 2 large eggs, whisked
- 1-tablespoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 16 ounces low-fat ricotta cheese
- 1/2-cup shredded parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Colby jack cheese
- 24 ounce jar spaghetti sauce
1. Preheat the oven and prepare the pan.
Preheat the oven to 350° F. Spray the baking pan with nonstick cooking spray.
2. Add ingredients to the cooked and drained spaghetti noodles.
In a medium-sized mixing bowl, combine the cooked spaghetti (cooled slightly) and the egg.
Then add the shredded Parmesan, garlic powder, oregano and basil to the spaghetti mix. Blend well.
MIX IT UP: Add broccoli, mushrooms, bell peppers, spinach and/or your favorite vegetable(s) to the spaghetti mix.
3. Pour the spaghetti mixture into the baking pan and add the remaining ingredients.
Add the spaghetti mixture to the prepared baking pan. Spread the ricotta cheese on top of the spaghetti.
MIX IT UP: Swap the ricotta cheese for cottage cheese or crumbled tofu.
Top with the spaghetti sauce, mozzarella cheese, and Colby jack cheese.
4. Bake.
Bake the spaghetti bake for 25-30 minutes or until the cheese is melted and bubbly. Serve hot.
FAQ
My go-to is a tossed salad. I rotate between my Strawberry Vinaigrette, Homemade Lemon Vinaigrette or Sweet Vidalia Onion Dressing for the salad. Easy Cheesy Garlic Bread is another great option.
Yes, you can! An easy way is to cut them into individual servings, place on a baking sheet, freeze them for an hour & then transfer them into individual ziplock bags. Makes for easy reheatable servings. To reheat – remove from the bag & place the frozen spaghetti onto a microwave-safe plate to heat. Learn How To Freeze Cooked Pasta if you end up with any leftover spaghetti noodles.
For this recipe, I cooked the spaghetti prior to mixing with the other ingredients. Then, I added the cooked spaghetti mix to the baking dish and layered on the ingredients. You could also add the spaghetti mixture to muffin tins & layer on the remaining ingredients. Makes for kid-friendly portions once baked.
More Gluten-Free Pasta Recipes:
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Baked Spaghetti With Ricotta
Equipment
- 9×13 baking pan
- medium-sized bowl
- nonstick cooking spray ✅
Ingredients
- 10 ounces gluten-free spaghetti noodles, cooked per box instructions
- 2 large eggs, whisked
- 1 tablespoon dried basil ✅
- 1 teaspoon garlic powder ✅
- 1 teaspoon dried oregano ✅
- 16 ounces low-fat ricotta cheese ✅
- 1/2 cup shredded parmesan cheese ✅
- 1/2 cup shredded mozzarella cheese ✅
- 1/2 cup shredded Colby jack cheese ✅
- 24 ounce jar spaghetti sauce ✅
Instructions
- Preheat the oven and prepare the pan. Preheat the oven to 350° F. Spray the baking pan with nonstick cooking spray.
- Add ingredients to the cooked and drained spaghetti noodles. In a medium-sized mixing bowl, combine the cooked spaghetti (cooled slightly) and the egg. Then add the shredded Parmesan, garlic powder, oregano, and basil to the spaghetti mix and blend well.10 ounces gluten-free spaghetti noodles, cooked per box instructions, 2 large eggs, whisked, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 cup shredded parmesan cheese, 1 tablespoon dried basil
- Pour the spaghetti mixture into the baking pan and add the remaining ingredients. Add the spaghetti mixture to the prepared baking pan. Spread the ricotta cheese on top of the spaghetti. Top with the spaghetti sauce, mozzarella cheese, and Colby jack cheese.1/2 cup shredded mozzarella cheese, 1/2 cup shredded Colby jack cheese, 24 ounce jar spaghetti sauce, 16 ounces low-fat ricotta cheese
- ⭐️Bake. Bake the spaghetti bake for 25-30 minutes or until the cheese is melted and bubbly. Serve hot.
Notes
Nutrition
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Kathryn says
I love the other baked spaghetti recipe on this site. This one is just as good! Kids all loved it.
laura kolberg says
where are the vegetables in this recipe…kinda strange to me
Jodi Danen, RDN says
Hi Laura. This recipe is a vegetarian version of the more traditional meat-based baked spaghetti. The recipe is vegetarian and has no meat in it. Feel free to add vegetables to the sauce if you’re looking for more veggies.
ashok says
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.